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Seasonal Fruit - Rhubarb Crumble Recipe

I love rhubarb and in particular the pleasure of tucking into a hot rhubarb crumble straight out of the oven, covered in cream. 

Rhubarb thrives in my garden and it seems easy to maintain; I keep the weeds down and feed it once a year.  This year I have harvested 20lb of fruit so far.

I take the first picking in April / May and then again in the Autumn; never picking more than a third of the stalks so that there is still plenty there to feed the plant.

Whether you grow your own or buy it in the shop, it's easy to to prepare and store.  Just cut off the top leaf and the stubby white base and give the remaining stalk a good wash.  The leaf is poisonous so be sure to dispose of it in your compost bin.  I like to cut the stalks into chunks roughly 2cm x 2cm as this works well for desserts and jams.

If you want to freeze the rhubarb weigh the chunks into a freezer bag and label it clearly.   I usually weigh 1lb to a bag and write Rhubarb, 1lb, UB Date.  The UB for rhubarb is 12 months from the date it is frozen but remember to use a good quality freezer bag to avoid freezer burn. 

If you want to make a rhubarb crumble just follow the recipe below: -

Rhubarb Crumble

You can use any size of dish if you simply use this recipe as a basic guide.  Layer the bottom of an oven proof bowl with chopped rhubarb, about 5 cm deep and sprinkle with brown sugar, 5 tablespoons to 1 lb rhubarb.  If you don't have brown sugar use caster or granulated, whatever you have in the cupboard.  

I like to sprinkle a teaspoon of ground cinnamon or ground clove  on to the fruit but you don't have to.

To make the crumble add 3 oz of plain flour, 3 oz of brown sugar and 3 oz of porridge oats to a bowl and mix.  Then add 4.5 oz cold chopped butter and rub together so it resembles breadcrumbs.  Sprinkle the crumble over the rhubarb until the fruit is completely covered.   If you like a crunchy crumble keep the layer thin and if you like a gooey crumble add a bit more.

Place the dish on a baking tray and place in the oven.  Bake for approximately 45-60 minutes at 180 until the top is brown and the rhubarb is bubbling at the sides.  If you are making individual puddings they will require less cooking 30-45 minutes.


  • This crumble works really well with apples, plums etc. as well as rhubarb.
  • Why not use up any left over rhubarb and/or crumble and make up an extra pudding and cook it in a tinfoil container at the same time and keep in the freezer until you need it?
  • The dry crumble mixture freezes well on it is own and will keep for up to 3 months in the freezer.
  • To add a lemony flavour why not add a teaspoon of ground coriander to the crumble for something a little different?
  • Sprinkle some chopped nuts onto the crumble for a nice crunch.
  • Keep a sharpie pen in your box of freezer bags so you don't have to go hunting for a pen.



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